Developments in Oils and Fats

  • R. J. Hamilton

Table of contents

  1. Front Matter
    Pages i-xiv
  2. M. Enser
    Pages 1-31
  3. J. R. Sargent, R. J. Henderson
    Pages 32-65
  4. V. K. S. Shukla
    Pages 66-94
  5. S. Watanabe
    Pages 95-131
  6. W. H. Morrison, R. J. Hamilton, C. Kalu
    Pages 132-152
  7. A. S. H. Ong, Y. M. Choo, C. K. Ooi
    Pages 153-191
  8. K. G. Berger, R. J. Hamilton
    Pages 192-203
  9. R. E. Timms
    Pages 204-223
  10. J. Cast
    Pages 224-266
  11. Back Matter
    Pages 267-269

About this book


This first volume in a series is intended to provide up-to-date information on specific topics in oils and fats. The book will be especially valuable for any practising scientist or technologist who deals in any way with oils and fats whether from a nutritional, surfactant, cosmetic or analytical chemistry point of view. In addition there is sufficient depth in most of the articles to catch the imagination of many more senior managers in the industry. The oils and fats industry is closely aligned with the food industry and it is no surprise to find that five of the chapters (1, 2, 3, 6 and 7) are written from a food perspective. The current arguments about diets and their fat content are well developed in Dr Enser's chapter on meat lipids. He has presented a very balanced picture explaining that there are many reports which contradict the fashionable 'saturated fatty acids are bad' theory. This chapter will do much to illustrate the dietary implications of meat lipids and should stimulate discussion and further research.


analytical chemistry chemistry fat fats food food industry nutrition

Editors and affiliations

  • R. J. Hamilton
    • 1
  1. 1.School of Chemical and Physical SciencesLiverpool John Moores UniversityLiverpoolUK

Bibliographic information